Eula Mae's Pain Perdu

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  • 4 large eggs, lightly beaten
  • 1/2 cup milk
  • 3 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 2 to 4 tablespoons butter
  • 8 to 12 slices (each ½-inch-thick) day-old French bread or regular sliced bread
  • Confectioners’ sugar
  • Louisiana cane syrup


Combine the eggs, milk, granulated sugar, vanilla, ginger, and cinnamon in a medium-size mixing bowl, and mix well.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat.

Dip each bread slice into the batter, turning to coat evenly. Add 2 to 3 slices of the bread at a time to the skillet and fry until golden brown on both sides, turning once. Transfer to a warm platter and repeat the process with the remaining bread, adding more butter as needed.

Sprinkle with confectioners’ sugar and serve warm with Louisiana cane syrup.

Makes 4 to 6 servings

Recipe from Eula Mae’s Cajun Kitchen: Cooking Through the Seasons on Avery Island Published by The Harvard Common Press (2002)

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